Ingredients:
3 heads fennel, Sliced in quarters cutting out dense core reserving the leaves for garnish
1 medium onions, cut into slices
2 garlic cloves, finely sliced
2 tablespoons butter
2 tablespoons olive oil
1/3 cup hot chicken stock or 1/3 cup vegetable stock
1/3 cup white wine
1 pinch saffron, about 1/4 -1/2 teaspoon
salt & freshly ground black pepper
Directions:
Preheat the oven to 425 degrees F.
Place fennel, onion and garlic into an oiled baking dish using the 2 tablespoons oil.
Combine saffron, chicken broth and white wine and pour over fennel season with salt and pepper. Dot with butter.
Cover and bake for 25 – 30 minutes. If desired, uncover the baking dish toward the end of the cooking time, to allow any excess liquid to evaporate.
Garnish with the fennel fronds (feathery greens from the fennel).
Servings: 4
Time preparation: 5 min.
Time total: 35 min.